Eggless Nan Khatai with and without Oven

#Nankhatai #EgglessNankhatai #IndianCookies #DessertRecipe #NankhataiWithoutOven #NankhataiWithOven #NankhataiBiscuits #DiwaliSweetsRecipe #ChristmusCookiesRecipe #DeliciousRecipe #KidsRecipe #EveningSnackRecipe #WithoutOvenRecipe #IndianShortbreadNankhataiRecipe #EgglessRecipe #EasyNankhataiRecipe #AaichiSavaliHello Foodies, Nankhatai has been my favorite biscuits since childhood and continued to be. These are flavored with ghee, cardamom, and pistachios and will melt in your mouth. These crispy biscuits taste heavenly when are dipped in milk or chai. Mainly Nankhatai prepared in the oven, and that is appealing, but nankhatai can also be prepared without an oven, on gas in a kadhai or pan with heavy base or pressure cooker, so today I am sharing with you how to prepare this eggless Nankhatai with and without an oven. Method to prepare this Nankhatai is super easy, and the outcome is delicious. You can make it as soft Nankhatai, or you can make it little hard like biscuits. It is all about cooking time, cook for more time if you want crunchy nan khatai. If this is your first time baking experience without an oven, be patient and keep watching the consistency frequently. Let's start with the recipe!

YouTube Video

Preparation Time : 15 Minutes ; Baking Time : 15 Minutes.

Each Nan Khatai Contains 101 Cal.

Ingredients :

Maida / All purpose flour 1 cup

Sugar ½ cup, powdered sugar

Besan / Gram flour ½ cup

Ghee / melted butter ½ cup

Semolina 2 tbsp

Milk Powder 2 tbsp

Cardamom powder 1 tsp

Pistachios 5 to 6

Recipe :

In a bowl add all purpose flour, gram flour, semolina, milk powder and cardamom powder and mix all very well, keep aside.

Now in another bowl add butter and sugar and beat them by using wire whisk or hand mixer until it gets soft and smooth.

Add sieved and mixed dry ingredients to the butter sugar mixture, mix all and knead to make a soft dough.

Cover and refrigerate for 15 minutes.

Divide dough into equal portions and shape each portion into round peda shape and place in a baking tray, top each rolled Peda with pistachios.

To Bake Nankhatai in Pan / Kadhai :

In a pan add 1 ½ cups of salt (to cover the base of pan or kadhai), place wire rack or plate, cover and preheat pan for 5 to 7 minutes and after 7 minutes place baking tray

over the wire and bake on medium to low flame for 15 minutes.

To Bake Nankhatai in Oven :

Preheat oven at 350 F.

Bake in preheated oven for 15 minutes at 350 F.

Tadaa, delicious, crunchy nankhatai are ready to serve, enjoy it with milk of glass.

My Take :

You can prepare dough in

advance and freeze it and whenever need take out from the freeze 4 to 5 hrs before baking.

You can add butter instead of ghee. Some bakery uses dalda in making nankhatai.

It is always good to keep an eye after 10 minutes. If your medium flame itself is too high in your stove, you need to look before itself.

Masterchef

I am Dr. Shubhangi Kumbhar, a doctor turned house wife. Currently, I am a freelance nutritionist/dietitian and blogger at "Aaichi Savali". Aaichi Savali is an “Eatwell Guide”, focused towards Healthy, Delicious and Nutritious Food from all over the world. Furthermore, you can find quick and simple ideas for arts and crafts with recycled items in a fun way. Finally, our DIY tutorials for kids are super easy and fun to do exercises.
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